Oyster Mushrooms have a delicate earthiness with a subtle hint of anise, making them a perfect addition to noodle soups, stir fries, miso broth, even omelets. That said, they can take center stage with a simple dredge in flour and a quick dip in a fryer—crispy, salty, fried oyster mushrooms anyone? Yes, please!
Rinse mushrooms in plenty of cold water, draining well and letting them air-dry.
Pour hot water over dried mushrooms and steep for up to half an hour or until soft.
Steeping times will vary by mushroom variety and size. On average, one half ounce of dried mushrooms reconstitutes into two and a half ounces of hydrated mushrooms.
To keep dried mushrooms fresh, store them in an airtight container in the pantry or freezer.
Once re-hydrated, dried mushrooms can go just about anywhere fresh mushrooms can. Stir them into rice dishes or stir-fries. Add them to pasta sauces, marinades, or pizzas.